Baked Tomatoes Stuffed with Mozzarella
Ingredients
- Ingredients
- 6 Tomatoes
- 2 Tbsps parsley
- 125 grams Mozzarella
- 1 garlic clove
- 1 Tbsp olive oil
- 100 grams potatoes
- 1 onion
- 1 Tbsp butter
- 500 milliliters Chicken broth
- 1 bunch Arugula
- salt
- peppers (freshly ground)
- Nutmeg
Preparation steps
Blanch the tomatoes in boiling water for a few seconds. Rinse in cold water and peel. Cut a lid off of 4 tomatoes and scoop out the inside with a small spoon. Cut the remaining tomatoes into quarters. Remove the seeds and cut into small cubes.
Peel the garlic and chop. Saute with the diced tomatoes in hot olive oil. Season with salt and pepper. Cut the mozzarella into small cubes and mix with the parsley and chopped tomatoes. Transfer back into the tomatoes and replace the lid.
Place the tomatoes in a baking dish and cook in a preheated oven at 160°C (approximately 325°F) for about 10 minutes.
For the sauce, dice the potatoes. Peel the onion and chop finely. Heat the butter in a hot pan. Add the potatoes. Pour the broth and simmer for about 10 minutes. Season with salt and pepper. Puree. Before serving, garnish with arugula and transfer to warm plates. Serve while warm.
